Chicken Gumbo

Cook one hen. Remove bones and cut into bite size pieces. Keep broth
Simmer in 1 tsp. bacon drippings plus 1/4 stick butter the following until tender.
4 stalks celery chopped
chopped garlic (to your taste)
1 large chopped onion
1 medium bell pepper chopped
In separate skillet make gravy with the following:
1/3 cup flour
1/4 stick butter
1 1/2 pints chicken stock
1/3 bottle catsup
Combine gravy and meat. To this add these (don't cook but simmer and keep warm):
1 can mushrooms
1 NO.2 can tomatoes
1 NO.2 can English peas
1 teaspoon Tabasco,
1 teaspoon Gumbo file.

Serve over hot rice or spaghetti.
Serves 8.

Shrimp & Crab Soup

1 tablespoon butter
1 bunch green onions
1 (8 oz.) cream cheese
2 cans cream of potato soup
1 can crab meat
1 can corn, not drained
1 1/2 soup cans milk
Garlic powder
Salt, pepper, and red pepper to taste

Saute' onions in butter. Add cream cheese. Add remaining ingredients and cook until thoroughly warm.

Sausage Jambalaya

1 1/2 Ibs. Frey farm brand sausage
1/4 cup oil
1/4 cup flour
1 tablespoon Worcestershire sauce
2 onions, chopped
2 bell peppers, chopped
1 cup celery
1 bunch green onions, chopped
2 cups cooked rice
2 1/2 cups water
3/4 teaspoon red pepper
2 teaspoons salt
1 can mushrooms

Make roux with oil and flour. Add onions, tops, celery, and bell pepper. Add water, sausage and other seasonings. Cook 30 minutes. Mix with rice. Add mushrooms and serve.

Chicken Crescent Roll-Ups

4 Boneless Chicken Breasts, cooked and cubed
2 cans crescent rolls
2 Cans Cream of Chicken Soup
1 Cup Milk
1 1/2 Cups Grated Cheese

Combine soup, milk, and 1/2 of cheese. Add 3-4 spoonfuls of this mixture to diced chicken. Open crescent rolls and separate. Place a spoonful of chicken on the large end of each crescent roll. Fold ends over and roll up. Place in 9 X 13 casserole dish, seam side down. Pour remaining soup mixture over rolls. Bake at 350 degrees for 25 minutes. Sprinkle remaining cheese on top and bake for 5 more minutes.

Shrimp and Sausage Gumbo
From Coastal Living

2 pounds unpeeled, large fresh shrimp
2 (32-ounce) containers chicken broth
1 pound andouille or smoked sausage, cut into 1/4-inch slices
Vegetable oil
1 cup all-purpose flour
1 medium onion, chopped
1 green bell pepper, chopped
3 celery ribs, sliced
3 garlic cloves, minced
2 bay leaves
2 teaspoons Creole seasoning
1/2 teaspoon dried thyme
1 tablespoon Worcestershire sauce
2 to 3 teaspoons hot sauce
1/2 cup chopped green onions
Hot cooked rice

Combine shrimp shells and chicken broth in a large Dutch oven; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes. Pour mixture through a wire-mesh strainer into a bowl, discarding shells. Set broth aside, and keep warm.

Cook sausage in a Dutch oven over medium heat until browned. Remove sausage; set aside. Measure drippings, adding enough oil to measure 1/2 cup. Cook oil mixture and flour in Dutch oven over medium-low heat about 35 to 40 minutes, whisking constantly, until roux is chocolate colored.

Stir in onion and next 3 ingredients; cook 7 minutes or until vegetables are tender, stirring often. Gradually stir in warm broth; bring mixture to a boil. Stir in bay leaves and next 4 ingredients; reduce heat, and simmer, uncovered, 50 minutes, stirring occasionally.

Stir in shrimp, sausage, and green onions; cook 5 to 7 minutes or until shrimp turn pink. Discard bay leaves. Serve over hot rice.

New Orleans Green Gumbo

8 slices bacon, cut in 1/2" pieces
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon red pepper
2 cans (13-14% oz) chicken broth
1 1/2 lb. fresh greens (collards or mustard, or combo). Remove course stems; Cut leaves in 1/2" pieces.
1 package (10 oz) frozen chopped spinach, thawed
1 large (8 oz) potato, peeled and grated

In 5 qt. dutch oven cook bacon until brown; remove bacon.

Using 2 tablespoons of bacon fat and stir in flour, salt, red pepper and cook over medium heat until golden brown (about 5 minutes), stirring frequently.

Stir in chicken broth, fresh greens, spinach, potato, and 4 cups water; Heat to boiling over high heat. Reduce heat to low. Cover & simmer 20-25 minutes until soup thickens slightly and greens are tender, stirring occasionally.

Sprinkle bacon over soup to serve. Makes about 10 cups.

Each serving: 145 calories; 7 grams protein, 14 grams carbohydrates, 7 grams fat, 735 mg. sodium

Beef Soup With Homemade Noodles

Beat until very light:
3 egg yolks
1 whole egg & 1/2 teaspoon vinegar
Beat in 3 tablespoons cold water and 1 teaspoon salt
Stir in and work with/ hands 2 cups sifted flour
Roll out as thin as you want
After a few hours cut into· 1/4 to 1/2" strips Let dry at least 24 hours

SOUP:
I use beef short ribs with onion, salt pepper. Cook meat about 4 hours. (You can use chicken)

Seafood Gumbo

1/2 cup salad oil
1/2 cup flour
1 large onion, chipped
2 or 3 cloves garlic, minced
1 - 1 lb. can tomatoes, unstrained
1 1/2 Ibs. okra (fresh or frozen)
oil for frying okra
2 qts. hot water
3 1/2 Tbsp. salt
1/2 cup chopped parsley
3/4 tsp. red pepper
1 bay leaf
1/4 tsp. thyme
8 to 10 allspice berries
dash chili pepper
2 lbs. headless raw shrimp
1 lb: crab meat
1 pt. oysters
1/2 cup chopped green onion

With oil and flour make a very dark roux. Add onions and garlic. Cook slowly until onions are transparent. Add tomatoes and cook until oil rises (slow heat) about 30 minutes. Stir frequently. In separate skillet fry okra on moderate heat, stirring constantly until okra is no longer stringy. Add to the other mixture, stir and simmer 10 minutes. Add water, salt, and pepper. Simmer for 30 minutes. Add other seasons, simmer 10 minutes. Add shrimp, simmer 15 minutes. Add crab meat, simmer 10 minutes, Add oysters last 5 minutes of cooking time. Taste for seasoning, add more if necessary. Remove from fire, add green onions and parsley. Serve over rice. Serves 8 to 10, Variations may be made by adding different seafoods, sausage, or poultry.

Crayfish Etouffee'

2 Ibs. boiled & deveined crayfish tails
I celery,stalk, chopped
2 med. bell pepper, chopped
1 Tbsp. flour
2 Tbsp. parsley, chopped
Salt and pepper to taste
2 large onions, chopped
2 cloves garlic
1 stick margarine
1 cup water
2 Tbsp. onion tops, chopped

Saute vegetables in margarine until soft and clear. Stir in flour. Add crayfish tails. Season with salt and pepper. Add water. Get to desired thickness of gravy. Let simmer in covered pot until tails are tender. Add parsley and onion tops. Serve over rice. Serves 4 to 6.

Allie's Crayfish Gumbo

2 cups crawfish
1 fryer or hen cooked and boned
2 cups shrimp
1 cup chopped onions with tops
1 cup chopped celery
1 cup chopped bell peppers
2 hot peppers, chopped
1 clove garlic, chopped
2 qts. water or chicken broth
1 lb. length sausage, sliced thin
1 qt. cut okra
2 Tbsp. file
1/2 cup tomato catsup
2 Tbsp. tomato paste
Salt to taste

Cook chicken and debone. Fry okra in a small amount of fat until tender, not brown, then add onions, celery, bell and hot peppers and garlic. When tender, add 2 qts of chicken broth, 1/2 cup tomato catsup and 2 Tbsp. tomato paste. Cook at least 1 hr.

Roux for Gumbo:

Put 3 Tbsp. of plain flour in 3 Tbsp. of chicken fat in iron skillet and brown slowly until it is very dark brown, stirring constantly, to eliminate burning. Add the roux to the above boiling mixture. After one hr. of boiling, add the meats, chicken, crawfish, sausage, shrimp and simmer for 30 minutes. Serve over rice. With green salad, crackers, and tea you have a meal.

Macaroni Shrimp Salad

1 pkg. salad macaroni
1 bunch green onions (cut up)
garlic salt
dill weed
1/2 to 1 lb. shrimp (boiled)
mayonnaise
salt and pepper

Boil macaroni in salted water. Rinse and drain shrimp. Combine macaroni, shrimp, onions and mayonnaise. Sprinkle with garlic salt, salt and pepper to taste. Best made night before and let stand in refrigerator overnight. Add more mayonnaise before serving. Top with dill weed.

Chicken, Shrimp, and Ham Jambalaya

Makes 6 - 8 Servings
Prep: 45 Min. Cooking Time 1 Hr 50 Min.
1/ 2 lb. unpeeled, medium-size raw shrimp, 1 1/2 lb. skinned and boned chicken thighs cut into 1-inch cubes

1 tsp. salt
1/8 tsp freshly ground black pepper
1/8 tsp ground red pepper
2 Tbsp vegetable oil
1/2 lb cooked ham, cut into 1/2 inch cubes
4 garlic doves, chopped
2 medium-size yellow onions, chopped (2 cups)
2 celery ribs, chopped (1 cup)
1 medium-size green bell pepper, chopped (1 cup}
3 cups chicken broth
1 14.5 oz. can diced tomatoes
3 green onions, chopped (1/2 cup)
2. Tbsp chopped fresh parsley
2 cups uncooked long-grain rice
1 tsp. hot sauce
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1. Peel shrimp; devein, if desired.
2. Sprinkle chicken evenly with salt, black pepper, and red pepper.
3. Heat oil in a Dutch oven over medium beat. Add chicken and cook, stirring constantly, 8 to 10 minutes or until browned on all sides. Remove chicken using a slotted spoon.
4. Add ham to Dutch oven and cook:, stirring constantly, 5 minutes or until lightly browned. Remove ham using a slotted spoon.
5. Add garlic and next 3 ingredients to Dutch oven; stir to loosen particles from bottom. Stir in ham and chicken. Cover, reduce heat to low, and cook, stirring occasionally, 20 minutes.
6. Add chicken broth. Bring to a boil over medium-high heat; cover, reduce heat to low, and simmer 35 minutes. Add tomatoes and next 3 ingredients. Bring to a boil over medium-high heat; cover, reduce heat to medium-low, and simmer 20 minutes. Stir in shrimp and hot sauce; cook, covered, 10 more minutes or until liquid is absorbed and rice is tender.

Macaroni Shrimp Salad

1 pkg. salad macaroni
1 bunch green onions (cut up)
garlic salt
dill weed
1/2 to 1 lb. shrimp (boiled)
mayonnaise
salt and pepper

Boil macaroni in salted water. Rinse and drain shrimp. Combine macaroni, shrimp, onions and mayonnaise. Sprinkle with garlic salt, salt and pepper to taste. Best made night before and let stand in refrigerator overnight. Add more mayonnaise before serving. Top with dill weed.

Lou’s Chicken Spaghetti

2 12 ounce cans chicken
2 Tbs Tony Chachere’s creole seasoning
1 8 ounce package spaghetti
1 small can mushrooms drained and chopped
1 can cream of celery soup
1 can organic diced tomatoes with basil, garlic and oregano
1 small box Velveeta cheese

Boil spaghetti until tender. Add chicken and the rest of the ingredients. Cook slow until cheese is melted.